Category Archives: Gluten-Free

Featured In This Weekend’s Shares: Rio Star Grapefruit, Mustard Greens, Radishes, Turnips, Collards, Beets

January 19th, 2012
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Here are some of the produce items planned* to be in this weekend’s co-op style produce shares…there are many more items, but this is just a sampling!

*When working with fresh produce, availability can sometimes change last-minute.  We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers.  Thanks for your understanding!

Collard Greens.

You might think of collards as straight out of a southern potluck buffet table.  But there are plenty of ways to cook these tasty winter greens.  Check out these collard greens cooking tips.

Sort team member Angi shows the difference between white chard (left) and collards (right).

Recipe ideas…

* * *

Beets.

How do I cook beets??  This is a question we get quite often!  Don’t be afraid of beets – there are many simple ways to cook and enjoy this sweet vegetable.  Don’t throw the greens away, either – you can eat them too!

Recipe Ideas…

* * *

Rio Star Grapefruit. * LOCAL

Straight from the Texas valley, Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection.  The Rio Star grapefruit combines the two reddest varieties – Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red.

Recipe ideas…

Or juice it and add it to a smoothie for a little tang!

* * *

Purple Top Turnips. * LOCAL

If you were ever traumatized as a child by being forced to “eat your turnips,” we urge you to give them another chance!

Recipe ideas…

Another great way to eat turnips?  Steam them until tender and eat with butter and sea salt.  Simple.  Delicious.

* * *

Mustard Greens.  * LOCAL

The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract.   No matter how much time you have (or don’t have), it’s easy to add some zesty mustard greens to the dinner table.

Recipe ideas:

* * *

Red Radishes.  * LOCAL

Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium.  The radish belongs to the brassica group of vegetables, which include cabbage, brussels sprouts, cauliflower and broccoli. Numerous studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract.  Score!

Want some incredibly tasty ideas for how to enjoy those beautiful fresh radishes?  (Warning, you might become addicted to the radish sandwich!)

Recipe ideas…

Featured In This Weekend’s Shares: Japanese Sweet Potatoes, Rio Star Grapefruit, Mustard Greens, Radishes, Turnips

January 12th, 2012
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BRRRRR!  A major cold front blew in!  Warm up with some winter recipes featuring some of the produce items planned* to be in this weekend’s co-op style produce shares…

*When working with fresh produce, availability can sometimes change last-minute.  We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers.  Thanks for your understanding!

Japanese Sweet Potatoes.

They’re baaaack!  Just for a limited time though, so enjoy them while you can!  To us, Japanese Sweet Potatoes are much sweeter than a regular orange sweet potato.  Store them loose in a cool drawer or cupboard for up to a few weeks.

Recipe ideas:

* * *

Rio Star Grapefruit. * LOCAL

Straight from the Texas valley, Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection.  The Rio Star grapefruit combines the two reddest varieties – Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red.

Recipe ideas…

Or juice it and add it to a smoothie for a little tang!

* * *

Purple Top Turnips. * LOCAL

If you were ever traumatized as a child by being forced to “eat your turnips,” we urge you to give them another chance!

Recipe ideas…

Another great way to eat turnips?  Steam them until tender and eat with butter and sea salt.  Simple.  Delicious.

* * *

Mustard Greens.  * LOCAL

The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract.   No matter how much time you have (or don’t have), it’s easy to add some zesty mustard greens to the dinner table.

Recipe ideas:

* * *

Red Radishes.  * LOCAL

Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium.  The radish belongs to the brassica group of vegetables, which include cabbage, brussels sprouts, cauliflower and broccoli. Numerous studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract.  Score!

Want some incredibly tasty ideas for how to enjoy those beautiful fresh radishes?  (Warning, you might become addicted to the radish sandwich!)

Recipe ideas…

DIY Lacto Fermenting Class – Sauerkraut and Kimchi!

January 12th, 2012
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Always wanted to learn how to pickle and ferment your fruits & veggies?   We had so much fun with 24 Carrot Health’s first lacto-fermenting class that we decided to do it again! 

24 Carrot Health provides a personalized holistic approach to food and lifestyle for people that makes it easy to be happy and healthy. Begin to enjoy the quality life you want right now by enjoying delicious food that supports your health.

***24 Carrot Health will also be at our Get Local/Get Healthy event this Saturday, January 14th giving out samples

Class Info:
DIY Lacto Fermenting Workshop: Sauerkraut and Kimchi!

Once you start making these fermented foods, life won’t be the same. These preparations tend to be the gateway for fermenting fanatics. There’s really no going wrong with these simple preparations that add tons of flavor and complexity to everyday meals.

Class participants will make:

  • traditional sauerkraut made with cabbage, caraway, beets, and salt
  • traditional kimchi - a popular spicy Korean form of sauerkraut – made with bokchoy, Napa cabbage, chili pepper, garlic, ginger, onions, apple, and pear
  • fruit kimchi made with seasonal fruit

Everyone participating in this workshop will take home about a pint of each to ferment at home.  Samples of traditional sauerkraut, kimchi, and a seasonal fruit kimchi will be provided.

All recipes are dairy and gluten free.  Class is limited to 12 participants.

Ingredients and materials are purchased specifically for each workshop for the number of people who have reserved a spot.  24 Carrot Health is unable to refund your payment in the event you are unable to attend.  Thank you for understanding.

WHEN: Sunday, January 22nd from 5:30-8:00pm

WHERE: Urban Acres Farm Store – 1301 B West Davis St, Dallas, TX 75208

COST: $40/person

>> Register now!

Why Ferment?

from 24CarrotHealth.com…

The focus of these classes is the basic process of transformation, which mainly involve creating conditions in which naturally occurring wild organisms thrive and proliferate. Fermentation makes food more digestible and nutritious, preserves nutrients, improves the bioavailability of minerals present in foods, and creates new nutrients.

Live unpasteurized fermented foods carry beneficial bacteria directly into into our digestive systems where they exist symbiotically breaking down food and aiding digestion. By eating a variety of live fermented foods one you promote diversity among microbial cultures in your body.

Biodiversity is increasingly recognized as critical to the survival of larger scale eco-systems. Your body is an eco-system that can function most efficiently when populated by diverse species of microorganisms.

Local Sweet Potatoes Come Full Circle!

November 11th, 2011
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The co-op style produce shares tomorrow will include these beautiful Japanese sweet potatoes from Morrison Organic Farm in Cleburne, TX.   But here’s the really cool thing…we actually gave The Morrisons organic Japanese sweet potatoes from our store, and they cut them up and sprouted them and planted them in their fields.  And, VOILA!  A whole new crop of organic Japanese sweet potatoes to feed hundreds of people!  That’s the true cycle of growing and sharing food…our store, to the field, and back to our dinner tables. 

The shares will also include an assortment of local peppers from Austin, TX…so get your recipes ready!

Try These Recipes…

Order Fresh Homemade Pies for Thanksgiving – Gluten-Free Option, Too!

November 10th, 2011
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Thanks to our local artisan partners at The Emporium: Purveyors of Fine Pies and Wholesome Foods Bakery, we’re now taking pre-orders for fresh, homemade Thanksgiving pies!

All pies will be available for pickup at our store the Tuesday (11am-7pm) and Wednesday (11am-5pm)  before Thanksgiving.   Call or stop by the store to place your order (store contact info).

** The Emporium will be giving away FREE pie samples at Urban Acres this Saturday, November 12th at 9am!

The Emporium

The Emporium’s pies are made with many local ingredients and use no preservatives, hydrogenated oils, or corn syrup.  All of their pies are seasonal and are made and packaged fresh in Dallas.  All of their packaging is made from recycled/sustainable materials and all pieces of the packaging are compostable.

4 pie options – $25-$28 each:

  • The Mr. Macintosh – Apple Pie with Traditional, Flaky Crust
  • The Smooth Operator – French Silk Chocolate Pie with Pretzel Crust
  • The Drunken Nut – Bourbon Pecan Pie with Shortbread Crust
  • The Drop Dead Gourd-geous – Pumpkin Pie with Ginger Snap Crust.

They had us at chocolate with pretzel crust.  YUM.

* * *

Wholesome Foods Bakery

Dallas-based Wholesome Foods Bakery is a totally gluten-free bakery created by Anne and Taylor, a mother/daughter celiac, lactose -intolerant duo. All of their products are entirely gluten-free and delicious! 

1 pie option – $24 each:

  • Gluten-Free Pumpkin Pie

Knowing all the amazing baked goods we’ve already had from Wholesome Foods, these pies won’t be short on taste.  You and your guests will never know they’re gluten-free!